Crisp Sweet Pickles
Transform your cucumbers into a tangy-sweet delight with this recipe for Crisp Sweet Pickles! Perfectly crunchy and bursting with a harmonious blend of flavors, these homemade pickles combine brined cucumbers with a zesty vinegar base, infused with mustard seeds, celery seeds, and a touch of turmeric. Thinly sliced onions add a subtle sweetness, making every bite irresistibly satisfying. This small-batch recipe is a beginner-friendly introduction to pickling and requires minimal effort for maximum payoff. Whether you’re topping burgers, enhancing sandwiches, or snacking straight from the jar, these refrigerator pickles are a versatile treat. Ready to enjoy in just 24 hours, they’re the ultimate homemade condiment with freshness that lasts for weeks!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pounds Small cucumbers (pickling variety)
- 0.25 cup Pickling salt
- 6 cups Water
- 2 cups White vinegar
- 2 cups Granulated sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoon Ground turmeric
- 1 unit Large onion, thinly sliced
Instructions
Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Discard the ends.
Dissolve the pickling salt in 6 cups of cold water in a large bowl. Add the cucumber slices to the saltwater brine and let them soak for 4 hours or overnight in the refrigerator.
After soaking, drain the cucumbers and rinse them thoroughly under cold water to remove excess salt. Set aside the rinsed cucumber slices.
In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. Stir the mixture over medium heat until the sugar is completely dissolved.
Add the sliced onion and the drained cucumber slices to the saucepan. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes.
Remove the saucepan from heat and let the mixture cool slightly. Carefully transfer the cucumbers, onion slices, and pickling liquid into sterilized jars.
Seal the jars with lids and allow them to cool to room temperature before refrigerating.
For the best flavor, let the pickles sit in the refrigerator for at least 24 hours before serving. These pickles will stay fresh in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5717 mg | 249% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 106.0 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
